4 skinless, boneless chicken breast halves Frozen (Place immediately in Crockpot)
2 tablespoons butter
2 (10.5 ounce) cans condensed cream of chicken soup
1 can mix vegetables (optional
1 (10 ounce) package refrigerated biscuit dough
2 cups water, or as needed to cover
1 chicken bouillon cube
Place chicken (season with salt and pepper, chicken bouillon) condensed
soup, veggies , and butter in a slow cooker. Add enough water to cover;
stir well. Cover and cook on High for 5 to 6 hours or low 8 to 10 hours.
About 60-90 minutes before serving- cut or shred chicken and then tear
biscuit dough into pieces. Stir in about 70% of biscuits - top off with the
rest. Cook until dough is no longer raw in the center. If on low it may
take longer than an hour.
You can enjoy on a bed of white rice